How to make chilaquiles with chips recipes – Food 4 Kitchen

 Chilaquiles with chips is a tex-mex dish that is popular for breakfast and dinner. it consists of fried corn tortillas, sour cream, shredded chicken, beans, cheese, salsa (usually red chile), and eggs. Chilaquiles can be served with or without a tomato sauce base (salsa Roja). some people also use chorizo or potatoes in theirs.  Chilaquiles with chips is sometimes mistaken for nachos but nachos are made with tortilla chips typically and this recipe does not include them. there are many variations on how to make this dish according to the different regions where it is popular so we have provided an easy recipe for you below.

Chilaquiles with chips is the perfect combination

Ingredients for chilaquiles with chips

• 12 corn tortillas.
• 2 cups of chicken (you can use shredded rotisserie chicken or make your own).
• 1/3 cup chopped green onions (about 2 medium onions).
• 1 cups salsa (red chile, green tomatillo, or even just tomato if you want to keep it simple).
• 1 teaspoon salt and pepper to taste (some people like to add cumin too).
• 8 large eggs.
• 1 cup of sour cream.
• Add 2 cups of shredded cheese (whichever you like).

See more: How would you serve your chilaquiles taco?

Directions for chilaquiles with chips

• In a large skillet, heat oil and butter at medium heat.
• Season chicken with salt, pepper, and cumin (optional). Add green onions. Cook chicken for about 5 minutes or until Chilaquiles with chips is cooked through. Set aside.
• Cut the kernels off the corn tortillas, leaving a few bumps on the very ends.
• Crumble the tortillas into small pieces and fry them in the butter and oil until brown.
• Add salsa, salt, pepper, sour cream, chicken, green onions, and eggs.
• Cook for 4 minutes or until eggs are cooked as you like them.
• Sprinkle cheese on top and serve with Mexican rice and beans on the side.

Sprinkle cheese on top chilaquiles with chips

To add a tomato sauce:

• Saute one large diced onion in a skillet with olive oil. Add one chopped clove of garlic after it is translucent or about 2 minutes into cooking the onion (so it doesn’t burn).
• Add one 14oz can (or two 8oz cans) of diced tomatoes with their juice (not drained).
• Cover and let cook for 5 minutes or until the tomatoes start to turn into sauce.
• Add a tablespoon of chili powder, a pinch of salt, and a teaspoon of sugar. About 2 tablespoons of tomato paste should be added. Add 3 minutes more to the cooking time.
• Optional: about 10 minutes before serving add 1/2 cup grated cheese on top.

To add chorizo:

• Shred 3 oz of chorizo onto the skillet, cooking it until browned through.
• Add one 14oz can of diced tomatoes (with their juice) along with chili powder, salt, and sugar.
• One tablespoon of tomato paste should be added. Let cook for about 5 minutes.
• Optional: about 10 minutes before serving add 1/2 cup of grated cheese on top.

To make potatoes:

• Cook 6 medium potatoes per person in a large pot or Dutch oven until tender over medium heat covered with water. Cut into small chunks with kitchen scissors when done cooking. Allow to cool, then mash like potatoes.
• Stir in one 14oz can of diced tomatoes with their juice, chili powder, salt, and sugar.
• To the tomato paste, add 1 tablespoon. Let cook for about 5 minutes.
• Optional: about 10 minutes before serving add 1/2 cup of grated cheese on top.

Make potatoes

Cooking notes for chilaquiles with chips

• You can use any sized skillet you have for this dish. Just make sure that you have plenty of room in it to stir everything without spilling out of the skillet.
• If you are using a non-stick pan, be sure to use a wooden spoon and not a metal one as the metal will scratch the surface.
• We prefer corn tortillas over flour tortillas for this recipe because we think they taste better (they don’t hold their shape as well though). Decide which method you prefer and then try both.
• You don’t necessarily have to add salt and pepper when cooking the chicken but if you are making the dish vegetarian you should definitely add it since your chicken substitute probably isn’t seasoned. We also always like to add a little bit of cumin because it adds a nice flavor to the dish.
• Chilaquiles with chips is better to fry each tortilla one at a time and not all 12 at once so you can get them all cooked through before they become doughy and hard. Once you see some brown spots on the bottom of the pan, turn down the heat and let it cook for another minute or two. If your tortillas are fried too hard, put them in the oven for a couple of minutes at 200F.
• When you add the eggs to the dish, you may want to stir them as soon as you add them because they will get a little stickier and harder to stir the next time around.
• Just like with nachos, if you want this dish to stay together when served, it is preferable that you use one large spoon or spatula instead of individual spoons for serving.
• If you like these types of dishes, try our homemade breakfast burritos too. It is only slightly similar but it is good as well!

Chilaquiles with chips is a fun and easy dish to make. you can easily make it for brunch, dinner, or breakfast. it is especially good if you’re having people over. just act like you’ve been cooking all morning and they won’t know how little time it took you to make everything!  the recipe above is really versatile too-you can add different ingredients to your liking, depending on your taste buds that day.